Over the last 30 years, Tung Lok boss Andrew Tjioe has whetted the appetites of Singaporeans with a wide range of restaurants that cater for all tastes and budgets
Brand Owner 品牌舵主
Andrew Tjioe, 58, is the executive chairman of the Tung Lok Group. Born in Indonesia, he moved to Singapore in 1971 with his family. His father Tjioe Ji Nan ran a textile business and was also an author, which earned him the nickname of “Confucian merchant”. 周家萌，同乐集团董事主席兼总裁，出生书香门第，父亲是有儒商之誉的海外华人企业家、作家周颖南。
Brand Story 品牌故事
Tjioe’s success today can be traced back to his father, who set up a restaurant called Charming Garden in 1980 that specialised in spicy Hunan cuisine.
Inspired by the success of Charming Garden, the younger Tjioe opened his first eatery, Tung Lok Shark’s Fin Restaurant, in 1984 at Liang Court. Today, the Tung Lok Group is widely regarded as a leader in Singapore’s dining scene. It was listed on the Singapore Exchange in 2001 and now owns and manages more than 40 restaurants in Singapore, Indonesia, China, Japan and Vietnam.
For his achievements and contributions, Tjioe has garnered many accolades over the years. He was named Tourism Entrepreneur of the Year by the Singapore Tourism Board in 2001 and honoured with the Lifetime Achievement Award at the World Gourmet Summit Awards of Excellence in 2005. In 2011, he was named Ernst & Young Entrepreneur Of The Year and also clinched the regional Restaurateur of the Year title at the World Gourmet Summit Awards of Excellence that year. 1984年，对餐饮业感兴趣的周家萌创办了同乐酒家，之后发展设立了同乐集团。在竞争激烈的餐饮市场中，同乐集团迅速壮大，这30多年来成为新加坡餐饮业领头羊。作为上市公司，同乐集团目前在新加坡、印度尼西亚、中国、日本及越南，经营及管理超过40家餐馆。
Secret To Success 成功秘诀
Constant innovation lies at the heart of Tung Lok Group’s success. Says Tjioe: “Creativity is essential to the team, which needs to come up with new dishes and concepts all the time. Over the past 30 years, we have been constantly innovating and mastering new F&B trends. This has been key.”
He applies the same spirit of innovation to other areas of the group’s operations. From restaurant decor to technical hardware, he is always looking at ways to update and upgrade.
For instance, Tung Lok has installed state-of-the-art machines and gadgets at its central kitchens that can whip up various dishes for its catering arm. This alleviates the manpower crunch and boosts efficiency.
“We were the first in Singapore to use smart cooking equipment in a central kitchen,” Tjioe says.
He has also leveraged on technology at TungLok Teahouse at Square 2 in Novena. The restaurant employs an automated conveyance system that delivers piping hot food automatically to diners.
Tjioe got the idea after a study trip to Japan and commissioned a Japanese manufacturer to produce the $250,000 system. It comprises four conveyance tracks and can bear a weight of up to 10kg.
Diversity is another key strategy. The Tung Lok stable boasts a wide variety of dining options, from casual mass-market outlets such as Ruyi — Chinese Fast Food and Slappy Cakes to the mid-range TungLok Seafood and LingZhi Vegetarian to fine-dining restaurants such as Tong Le Private Dining and TungLok Heen. The wealth of choices cater for all tastes and budgets, allowing the group to tap into a larger market. 周家萌说：“创意是团队里不可或缺的，得不断设计新鲜菜色及概念，这30多年来，我们一直推陈出新，掌握引领饮食潮流，这是关键。”
Significance To Singapore 对新加坡的意义
Tung Lok has become an integral part of Singapore’s F&B scene, adapting and evolving over the past three decades along with its diners. As Tjioe puts it: “Many Singaporeans are familiar with Tung Lok and have grown together with the brand.”
Just as how the older generation might have fond memories of dining at Tung Lok brands such as the now-defunct Paramount Restaurant in East Coast and Noble House in Shenton Way, the younger crowd can have their fill of food and fun at outlets with novel concepts such as Dancing Crab, Lokkee and Slappy Cakes. 30多年来坐看本地餐饮界的演变，同乐集团已成为新加坡餐饮版图的一部分。周家萌说：“很多新加坡人对同乐很熟悉，甚至和品牌一起成长。”
不单年长一代对同乐有许多美好的用餐记忆，年轻一代也能从新颖的概念餐馆如Dancing Crab、Lokkee、Slappy Cakes等，找到共鸣。
Plans For The Future 未来计划
The Tung Lok Group, which currently has more than 20 brands in Singapore and the region, is setting its sights on expanding overseas.
Tjioe says: “There is a restaurant for everyone, from casual dining to fine-dining, and from fashionable concept restaurants to places where the entire family can dine together.” 积极拓展海外业务是同乐集团接下来的大方向。
“There is a restaurant for everyone, from casual dining to fine-dining, and from fashionable concept restaurants to places where the entire family can dine together.” — Andrew Tjioe